How to clean cutting boards?

Cleaning Company – Master Cleaning Now will learn you, how to properly clean and disinfect cutting boards.

Cleanliness of the cutting boards is a guarantee of kitchen hygiene and the health of your household.

Keeping cutting boards clean is an integral part of maintaining kitchen hygiene, because the whole cooking process takes place on cutting boards. Therefore, with unhygienic use of boards, there is a high risk of the spread of harmful bacteria, such as Salmonella or E. coli. But not everything is so bad, because with regular cleaning, food contamination and the spread of harmful bacteria are easily avoided.

Cleaning the cutting boards:

The best way to keep the boards clean is to wash them thoroughly by immersing them in a sink with very hot water and dishwashing detergent.

After washing your cutting boards, dry them with paper towels, because kitchen towels often accumulate germs from hands and other items that interact with food, and therefore rags can infect a clean cutting board.

Putting chopping boards in a dishwasher using a reliable detergent will give you the best results. However, it is not necessary to wash the wooden boards for cutting in the dishwasher, as they can warp at high temperatures.

Disinfection of cutting boards

To maintain kitchen hygiene, disinfect cutting boards every week or as needed as follows:

The most effective way is to soak the boards in a solution of 1 tablespoon of chlorine bleach per 5 liters of water.
Immerse the boards in it for half an hour, then rinse thoroughly and leave to dry vertically.

You can also use the usual home remedies with antibacterial action, such as white vinegar, wiping the cutting surface and leaving it to dry.

Tip: If you notice that the cutting boards have an unpleasant smell of onions or raw fish, dip a paper napkin into pure lemon juice or take a lemon wedge and rub the surface – the cutting boards will smell citrus freshness!

Preventing food contamination:

Buy solid acrylic or rubber boards, as they are the most hygienic to use (these boards are usually used in restaurants).

Wooden boards should be regularly disinfected and kept as clean as possible.

Try rubbing beeswax or mineral oil on wooden chopping boards every few months to create a natural film that protects against food contamination.

It is convenient to have several boards for different types of food. You should have at least two of them: one for raw meat and fish, the other for vegetables, bread and any other foods that can be eaten raw.

Buy colored sets of cutting boards or mark the boards yourself, it will be much easier to distinguish them by purpose.

Throw away any cutting boards that have cracks, large scratches or obvious traces of dirt. Like all kitchen utensils, cutting boards have a shelf life and it is important to get rid of them in time to maintain kitchen hygiene and cleanliness.

Do not forget about the disinfection of other kitchen surfaces, use antibacterial agents to clean the table and sink.